Classic comfort food right there 🤍🥕🥔 Here’s a tender, juicy Pot Roast with Potatoes and Carrots — slow-cooked until it practically falls apart.
Pot Roast with Potatoes and Carrots
Ingredients
- 3–4 lb chuck roast
- 2 tbsp olive oil
- Salt & black pepper (generous)
- 1 large onion, sliced
- 3–4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
Vegetables
- 1½ lbs baby potatoes (or quartered Yukon golds)
- 4–5 large carrots, cut into chunks
Instructions (Oven Method)
- Preheat oven to 325°F / 165°C.
- Season & sear the roast
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.
- Build flavor
- In the same pot, add onions and cook until softened.
- Stir in garlic and tomato paste; cook 1 minute.
- Add beef broth, Worcestershire, thyme, rosemary, and bay leaf.
- Slow cook
- Return roast to the pot.
- Cover and cook in the oven for 2½ hours.
- Add vegetables
- Add potatoes and carrots around the roast.
- Cover and return to oven for 45–60 minutes, until vegetables are tender and meat shreds easily.
- Rest & serve
- Remove bay leaf.
- Let roast rest 10 minutes before slicing or shredding.
- Spoon pan juices over everything.
Slow Cooker Option
- Sear roast first (optional but recommended).
- Add all ingredients except vegetables to slow cooker.
- Cook on LOW 7–8 hours.
- Add potatoes & carrots during the last 2–3 hours.
Pro Tips
- Chuck roast is ideal — marbling = tenderness
- Don’t rush it; low and slow is the secret
- Leftovers make amazing sandwiches or beef stew
If you want, I can also share:
- Mississippi-style pot roast
- Instant Pot pot roast
- Thick gravy version
Just say the word 😄
